KALEJI

Karele Gosht

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CHERGHAH

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Nargisi Kofta

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Malai Kofta

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Bombay Biryani

Ingredients

• Mutton or Chicken-1 kg (round pieces)
• Potato-4 big size
• Tomato-6 (cut in 4 pieces)
• Rice Basmati-1 kg (soak in water in 15  minutes)
• Lemon-4
• Yogurt-1 cyup
• Ginger/Garlic Paste-1-1/2 tbsp
• Mint-1 bunch
• Clove-4
• Black cumin-1 tsp
• Corinder seeds powder-2 tbsp
• Food color (zarday ka rang)-1/4 tsp
• Onion-4
• Dried Plum-1 cup (soak in warm water)
• Salt-To taste
• Green Chili-6
• Little Cardamom-6
• Clack Pepper-6
• Red Pepper Powder-1 tbsp
• Milk-1 cup
• Ghee/Oil-1 cup

Method

• First of all wash the meat and marinate it with yogurt, ginger/garlic paste, red pepper, coriander powder, lemon 2, mint, green chili, plum, salt, leave it for half an hour.
• Take a cooking bowl put oil, onion and cook it until golden brown in it.
• When it gets golden brown then remove half onion from it and put meat and cook it.
• After that when meat water evaporate then remove it from the flame.
• Take potato cut it into bid pieces and deep fry it.
• Cut tomato in 4 pieces and also fry it.
• Now take  tomato and potato put it in the meat and cook it.
• Boil the rice in another flame. when you are going to boil the rice put mint, green chili,  little cardamom, black pepper, salt, clove.
• Take a cooking bowl apply ghee in it spread rice as a layer then spread meat layer and again do  this step. In the end put brown onion, put food color in milk and mix it, lemon syrup, and cook it over slow flame.

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Nargisi Qofte

Ingredients

• Egg-8 (boiled)
• Beef or Mutton Minced-1 kg (without fats) half boiled without water and half is uncooked
• Onion-2 small size (cut and golden brown it)
• Khashkhash-2 tbsp
• White cumin-1 tsp
• Almonds-6 (cooked it in frying pan without oil)
• Whole Black Pepper-8
• Salt-to taste
• Baked Chick Pea (bhunnay huay chanay)-2 tbsp
• Black cumin-1 tsp
• Small Cardamom-8
• Red Pepper Powder-1 tsp
• Note All the ingredients must be blended in blender.

Method

• Mix the boiled and unboiled minced.
• After that all all the blended dry spices along with golden brown onion and chop it in chopper.
• Now add an egg in it and mix it like a dough.
• Take the minced in your hand put boiled whole egg and cover it with minced.
• Take frying pan heat up oil and fry qofte in it.

For the Gravy (salan k liyeh)

• Red pepper powder-1 tbsp
• Ground Pepper (garam masala)-1 tsp
• Yoh=gurt-1/2 cup
• Onion-3
• Ghee/Oil-1 cup
• Coriander seeds Powder-2 tbsp
• Small Cardamom-4
• Ginger/Garlic Paste-1 tbsp
• Salt-to taste

Method

• Take a cooking bowl put oil, onion on it.
• When onion turns golden in color then remove it from oil and put it over a pepper.
• Take a yogurt mix up all the ingredients in it now beat it well.
• Put yogurt mixture in oil and also onion (golden onion crushed) and cook it for a while.
• Now Put Qoftay in it and also add 1 cup of water.
• Now again cook it but not stir spoon in it just moved cooking bowl with your hands.
• Again put 1 cup water and covered the bowl and leave it for 5 minutes over a slow flame.

Spaghetti with Meatballs

Ingredients: For the meatballs  1) 1/2 lb ground beef  2) 1/2 lb ground pork  3) 1/2 lb ground veal  4) 3 slices of Italian bread soaked in milk or water then squeezed dry  5) 1/2 medium onion, finely chopped  6) 2 tablespoons of parsley, finely minced  7) 1 teaspoon of garlic powder  8) 1/2 cup grated Pecorino-Romano cheese  9) 2 eggs  10) Vegetable oil.  For the pasta  1) 1/3 cup olive oil  2) 3 cloves of garlic, halved  3) 1/2 medium onion, chopped  4) 2 28 oz cans of plum tomatoes with puree, crushed  5) 2 basil leaves  6) 1/2 teaspoon oregano  7) salt and pepper to taste  8) 1/4 cup of water  9) 1 pound spaghetti

Method: 1. Combine all ingredients for the meatballs, except vegetable oil, in a bowl.  2. Gently knead the mixture with your hands without squeezing it.  3. When all the ingredients are evenly combined shape it gently into balls about 1 1/ 2 to 2 inches in diameter.  4. In a saute pan large enough to hold all the meatballs in a single layer, heat up enough vegetable oil to come 1/4 inch up the sides.  5. Add the meatballs and place pan in oven pre-heated to 450 degrees and brown on all sides.  6. Heat olive oil in a heavy pot over medium heat.  7. Add garlic and onion and cook until onion is translucent.  8. Add tomatoes, basil, oregano, salt & pepper and water.  9. Bring to a boil then lower heat to a simmer.  10.Simmer for 45 minutes then add meatballs.  11. Continue simmering for another 1/2 hour.  12. While the sauce is cooking, bring a large pot of water to a boil.  13. Add 1 tablespoon of salt and the spaghetti.  14. Cook uncovered over high heat until Al dente.  15. Drain pasta, put back in pot add some of the sauce to the pot and mix it up.  16. Dish out pasta spooning meatballs and remaining sauce over top.

Mutton Biryani

Ingredients: 1) 1/2 kg Mutton 2) 2 Cups basmati rice 3) Few flakes garlic 4) 3 tsp Coriander powder 5) Dried coconut 6) 1 Inch stick cinnamon 7) 3 Green chillies 8) 1 tsp Chilli powder 9) 1 Cup onion 10) 1 Inch piece ginger 11) 1 tsp Poppy seeds 12) 3 Cloves, peppercorns and cardamoms 13) 1 Cup curd 14) 1/2 Cup onion 15) 2 Bay leaf 16) 8 tbsp Fat 17) Salt to taste

Method: 1. Clean the meat and cut into pieces.  2. Soak the meat in curd.  3. Roast cardamom, cinnamon, peppercorns and powder cloves. Make powder.  4. Grind ginger, red chillies, green chillies, half the onions, garlic and copra.  5. Now heat fat in a pan. Add chopped onions and ground spices.  6. Fry until onions turn golden brown.  7. Now add meat and fry well. Add poppy seed powder.  8. Add salt and remaining curd. Cook till meat becomes tender.  9. Add powdered spices to it and remove from the flame.  10. Chop remaining onions. Fry them in fat in a separate pan.  11. Add cloves and bay leaf.  12. Fry for few minutes and add rice. Fry for another few minutes.  13. Put salt to taste and make the quantity of water double.  14. Remove from the flame when rice gets cooked and no moisture is left.  15. Arrange a part of cooked rice in a pan and sprinkle saffron water over it.  16. Place the meat over it and cover with rice layer once again.  17. Garnish with fried onions and nuts.  18.Mutton Biryani is ready.

Tawa Kaleji

Ingredients

• Mutton Kaleji-1/2 kilo
• Ginger/Garlic Paste-2 tbsp
• Tomato-2
• Coriander-1/2 bunch
• Red Pepper Powder-1tbsp
• Turmeric-1/2 tsp
• Cumin-1 tsp
• Coriander Powder-1 tsp
• Khatai Powder-1/2 tsp
• Nutmeg and Mace-1 pinch
• Salt – to taste
• Oil-as required

Method

• First of all cut kaleji in small pieces.
• Take a pan put oil, ginger/garlic paste and cook it for 2 to 3 minutes.
• After that add kaleji in it and cook it well.
• When kaleji gets brown in col0or then add tomato, coriander and all spices.
• Cook it over slow flame for 15 minutes.
• After that cook it over high flame when oil comes up then kaleji is ready to eat.

Masalay daar Biryani

Ingredients

• Mutton with bones-1/2 kg
• Rice (sela)-2 cup
• Yogurt-1 cup
• Ginger Garlic paste-2tbsp
• Plum (dry)-1/2 cup
• Garam masala powder-1tbsp
• Coconut powder-2tbsp
• Crushed red pepper-2tbsp
• Whole garam masala-1/2 cup
• Green chili-5 to 6
• Coriander-1/2 bunch
• Mint-1/2 bunch
• Onion slices (brown) 2
• Ghee-1 cup
• Salt-as required

Method

For baking Mutton

• Take a bowl ,put mutton ginger garlic paste water and cook it until mutton get soft.

For the making of Rice

• Take a frying pan put ghee whole garam masala (sabit garam masala) and cook it for 2 to 3 minutes
• After that add  yaghni and already soaked rice and boil it.

For making Qorma

• Take a bowl , put ghee and half brown onion , mutton and cook it for 4 to 5 minutes.
• Take a mixing bowl and put yogurt, garam masala, crushed red pepper,  ginger garlic paste,  coconut powder, salt and mix it well .
• After that add this mixture into mutton and cook it over slow flame.
• When mixture get started dry then add green chili, plum, 2 cup water and cook it.
• Now take a cooking bowl and spread first layer of qorma after that second layer of rice and sprinkle mint, coriander and repeat this step as your requirement.
• In the end sprinkle green chili, brown onion and leave it over slow flame.

Ginger Tikkey

Ginger Tikkey
	Ingredients: 1) Meat half kg 2) Seasoning 1 spoon 3) Ginger 1 small bundle 4) Coriander, cumin 1 spoon 5) Yoghurt 50 grams 6) Salt, pepper to taste 7) Garlic 6 pieces 8) Ghee 50 grams 9) Salt to taste
Method: 1.Boil the meat pieces. 2.Add all the spices into yoghurt after grinding and apply on the meat\'s pieces after cooling them. 3.Tie these pieces on stick and heat to red. 4.Besides add ghee drops. 5.On redden draw them and serve with chop onion and salad.

Turkish Tikkey

	Ingredients: 1) Beef meat half kg 2) Salt and pepper as required 3) Potato half kg 4) Tamarinds 3 spoon
Method: 1.Boil the meat pieces. 2.Boil potatoes. 3.Tender the meat and Potato bhurta. 4.Remove the tamarind's seed and mix salt and pepper. 5.Now prepare the layers of meat and potato into a boiler. Pour tamarind over it. 6.Granish salad and serve it.

Irani Tikkey

Irani Tikkey
	Ingredients: 1) Meat 1 kg 2) Ginger half bundle 3) Cinnamon 1 piece 4) Salt, pepper as per taste 5) Garlic half bundle 6) Small cardamon 3 nos 7) Saffaron 1 pinch 8) Ghee as required
Method: 1.Add all the spices and meat into a boiler and add 2 cup water and place it on a medium fire. 2.Slightly heat the saffaron pan and rub by hands and saok into water. 3.When meat is tender add saffaron in it. 4.Now heat the ghee into frying pan and fry meat.